Cooking Steps

1. 

   Step1:Bread body method - put the bread body materials other than butter into the bread machine and knead into dough, then add butter. Continue kneading until the film can be pulled out, and ferment directly in the bread machine.

2. 

   Step2:It's about twice as big. Just poke a hole in the dough with your hand and don't retract.

3. 

   Step3:Pineapple Peel - 60g butter softened at room temperature. Beat with eggbeater until white.

4. 

   Step4:Pour in sugar, salt and milk powder. Stir in the egg mixture in two or three times. Mix the egg mixture and butter thoroughly each time.

5. 

   Step5:Stir until the egg liquid and butter are completely integrated. Pour in low powder and stir evenly with a soft scraper. Mix well and put the film on the back cover into the refrigerator for refrigeration (because it is sticky and soft. It is convenient to use after refrigeration).

6. 

   Step6:The pineapple skin is refrigerated for about 20 minutes. At this time, take out the crisp skin from the refrigerator. Divide it into about 29 grams of 8 small dosage forms on average. Divide the bread into 8 small dosage forms, about 70g. Roll them into a circle.

7. 

   Step7:Press the pineapple peel into a circle and flatten it. Wrap the dough of the bread into the pineapple peel. Cover about 3 / 4 of it.

8. 

   Step8:Draw a pineapple pattern on the surface. Put on the baking tray. Brush the egg liquid evenly on the surface.

9. 

   Step9:Put it in the oven and heat it up and down for about 15 minutes.